Recipes from Virginia Cookery-book

Records 151 to 200 of 598, in reading order. Each links to a modern interpretation.

Asparagus Soupp. 39 Meat Balls in Soupp. 40 Corn Soupp. 40 Okra Soupp. 40 Calf's-head Soupp. 40 Mock-turtle Soupp. 40 Gumbop. 40 Little Eggs for Turtle or Mock-turtle Soupp. 41 Oyster Soup, No. 2p. 41 Oyster Soup, No. 1p. 41 Ox-tail Soupp. 42 Gbben-pba Soupp. 42 Squibbel Soupp. 42 Tomato Soupp. 42 Good Lenten Soups - Tomato Soupp. 43 Onion Soupp. 43 Irish Potato Soupp. 43 Roasting a Goosep. 44 Roasting a Turkeyp. 44 Boiling a Turkey with Oyster Saucep. 44 Gravy for Roast Turkeyp. 44 Deviled Turkeyp. 44 Boiling a Turkey with Egg Saucep. 45 The Epicure's Improvement to Roast Goosep. 45 Roasting Young Chickensp. 46 To Roast Young Chickensp. 46 To Roast Pheasants or Partridgesp. 46 To Boil Grown Chickensp. 46 To Roast Ducksp. 46 To Roast a Pig Wholep. 47 To Roast a Haunch of Venisonp. 47 To Roast a Shoulder of Venisonp. 48 A Venison Pastyp. 48 To Roast Mutton like Venisonp. 48 Stewed Ducksp. 49 Mutton Stewp. 49 Cubby Powderp. 50 Zitelli's Macaroni Stewp. 50 Fricassee Chickensp. 50 Fowl Cutletsp. 50 Chicken Puddingp. 50 Stewed Chickenp. 50 Brown Gravy for Ducksp. 51 To Dress a Calf's Headp. 51 A Pie of Green Corn and Chickensp. 51 Father Adamp. 51 Sanders of Cold Beefp. 51 To Stew a Rump of Beefp. 52 Italian Beefsteakp. 52 To Stew a Fresh Beef Tonguep. 52